Award-winning contemporary Japanese robatayaki restaurant ROKA Dubai, is set to launch an all-new highball cocktail menu on 1st March 2022. Created in mind of traditional Japanese culture with a modern flair, the menu will include six unique serves – each created in-house by the ROKA team.

Based on the Japanese philosophy ‘wabi-sabi’ (which translates to beauty in imperfection), the new menu of drinks has been given a modern twist with an array of spirits including Japanese melon liqueur.

Introducing the very first, and signature, highball cocktail to the ROKA over a year ago, Bar Manager Glenn Eldridge commented on his excitement for the new menu: “I first fell in love with traditional highball style cocktails and culture whilst living in Japan in Hokkaido. I experienced first hand the way highballs are integrated in to Japanese culture as a light and fun way to enjoy cocktails with friends and family, especially in an izakaya style setting. Experiencing this inspired me to create my own interpretation of what highballs can become here at ROKA for our guests, and how we can modernise them, making them relevant for our guests and market.”

Arguably one of the most unique and nostalgic highballs joining the menu is Strawberries and Cream served both by the glass, and as a liter sharing bottle. A playful interpretation created to the classic pairing of strawberries and cream, the drink is created with an in-house carbonated strawberry and clarified cream soda, served over a fresh vanilla, strawberries, and cream spirit.


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Another creation featured on the menu is the award-winning highball, Rising San, a delicate mix of ultra-premium white spirit made from the world’s finest Weber Blue Agave, Japanese sake infused with fennel seeds, triple sec, orange bitters and topped up with tonic.

Offering not only highballs, the menu will still feature ROKA’s signature cocktails including the much loved, Sakura Sawa, Negroni San and many more.

Location: The Opus by Omniyat – Level 1, Business Bay. Contacts: +971 (0)4 439 7171 or email:


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